Preheat oven @ 350 degrees Mix together Tandoori marinade and yogurt then fold in chicken and mix until the chicken is well coated with the marinade, cover and refrigerate for at least 3 hours. Remove chicken from marinade and lay on wire rack. Bake the chicken for 10 to 15 minutes or until slightly under cooked Heat the butter or oil in a large heavy bottom pan on medium heat. Add the Masala paste and stir continuously with a spatula to smoothen it out. Add the cream and water and mix until well combined and slightly thickened. Add the chicken and simmer until the sauce is thick and the chicken is well cooked. Garnish with chopped fresh cilantro.

Chef’s Tips:

Cooking the chicken on a wire rach will help in roasting the chicken, while cooking on a sheet pan, it cooks the chicken in its marinade.

Chicken Simmered in Korma Sauce

Serves 25 to 30

½ cup clarified butter or vegetable oil

10 oz Sukhi Korma Paste

1 ½ cups Heavy Cream

1 ½ cups Water

5 pounds chicken breasts trimmed of fat and cut into 1-inch cubes

1 cup chopped cashews

14 oz thinly sliced sliced onion, fried until light brown

Heat the butter or oil in a large heavy bottom pan on medium heat. Add the Korma paste and stir continuously with a spatula to smoothen it out. Add the cream and water and mix until well combined and slightly thickened. Add the chicken and simmer until the sauce is thick and the chicken is well cooked. Garnish with chopped cashews and fried onions.

Chefs Tips:

Add the korma sauce to the butter or oil and cooking helps to make a much smoother sauce without any lumps.

Using clarified butter adds to flavor and also helps to cook without buring, due to higher smoking point than butter.

Heat oil in large heavy bottom pan on medium heat.
Add Sukhi’s Spice mix and onions to oil and cook stirring continuously until very fragrant , and onions become soft, about 3 minutes.
Add cooked potatoes to onions and spice mix, gently stir together until the potatoes are well coated with infused oil and cook for 10 minutes.
Season with salt to taste.
Garnish with fresh cilantro.

Chefs Tips:
Adding onions and spices together to the hot oil helps prevent spices from burning.
Serve it as a side dish with any meats, eggs or vegetables with Sukhi’s whole spices infused basmati rice or naan breads.

Pomegrenate flavored chickpeas with

fresh cilantro leaves

A traditional roadside dish from Gujarat. This is traditionally served with fried or griddle breads. Pomegranate seeds not only enhance the flavor of spices but also add a special sweet-sourness of the dish. You can buy it in powder form from Indian grocery stores.

SERVES 4

2 tablespoons vegetable oil

2 tablespoons dried pomegranate powder

1 tablespoon ground coriander

2 teaspoons ground cumin

1/2 teaspoon ground cayenne pepper

1 teaspoon ground turmeric

2 medium tomatoes, finely chopped

3 tablespoons dried fenugreek leaves

1 cup water

2 (15 ounce) cans chickpeas, rinsed and drained

1 teaspoon garam masala

1/2 teaspoon salt

1 fresh, hot green chili pepper, such as Serrano, minced

Juice of 1 lemon

2 tablespoons finely chopped cilantro

Heat the oil in a large skillet over medium heat. Add dried pomegranate powder and sauté until very fragrant and very dark in color, about 3-5 minutes.

Turn heat to low and add the coriander, cumin, cayenne and turmeric and cook, stirring continuously for 2 minutes.

Add the chopped tomatoes and fenugreek leaves.

Cook the tomatoes until browned lightly and the chickpeas and a cup of water and stir.

Add the garam masala, salt, chili and lemon juice.

Increase the heat to medium and cook, covered and stirring occasionally, until all the flavors come together, about 10 minutes.

Remove ½ cup of chickpeas in a small bowl and finely mash them. Add them back to the chickpeas and cook again until the chickpea sauce becomes thick, about 2 to 3 minutes.

Serve hot with boiled basmati rice or roti, garnished with cilantro.

Amritsari Style Fall Vegetables

Serves 6

2 medium potatoes

2 tablespoons vegetable oil

2 red chilies whole

1 tsp cumin seeds

8-10 cloves garlic, minced

1 teaspoon turmeric powder

2 tablespoons tamarind pulp

2 C. crushed tomatoes

Salt to taste

12-15 French (or regular green beans) beans, trim both ends with a paring knife and cut into 1-inch pieces)

Peel the potatoes and cut into 1-inch cubes and let them rest, fully covered in cold water.

In a 4-quart heavy bottomed pot heat the oil on medium heat. Add the chilies, cumin, garlic, and fry stirring continuously until the infused oil becomes very fragrant, about 2 minutes.

Add the potatoes, salt, turmeric and tamarind and tomatoes and cook until the potatoes are well coated, about 2 minutes.

Add the vegetables and coconut milk and bring it to a boil. Cover and simmer until the vegetables are cooked. Add the cream and let simmer gently until ready to serve. Be careful only to simmer gently or the cream will break. Serve hot garnished with fresh cilantro.

Diwali’s Special Thandai Drink

5 lbs. raw cashew nuts

1 case whole milk

½ cup ground cardamom seeds

1 oz. saffron, lightly toasted and crushed, preferably in a mortar and pestle

Sugar to taste (Indian people will normally like this to be sweeter)

Blend all the ingredients together to a fine drink. Strain through a china cap and serve over ice.

Note: The best way to do this is to blend the cashews in batches in a blender and add just enough milk to process the nuts to a fine paste and process the saffron and cardamom with the last batch of nuts.